1/2 cup all purpose flour
Ground black pepper, to taste
8 thin boneless, skinless chicken breast cutlets
1 tablespoon fresh sage, minced
8 thin slices prosciutto
4 tablespoon olive oil
1 1/4 cups white wine
2 teaspoons lemon juice
4 tablespoon unsalted butter, cut into 4 pieces and chilled
1 tablespoon fresh parsley, minced
Salt, to taste
1, Adjust oven rack to middle position and heat oven to 200*F. Combine flour and 1 teaspoon pepper in shallow dish.
2. Pat cutlets dry with paper towels. Dredge chicken in flour, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
3. Heat 2 tablespoons oil in 12-iinch skillet over medium-high heat until beginning to shimmer. Add half cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2-5 minutes more. Transfer to oven safe plate and keep warm in oven. Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.
4. Pour off excess fat from skillet. Stir in wine, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5-7 minutes. Stir in lemon juice. Turn heat to low and stir in butter, 1 tablespoon at a time. Remove from heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving.
I’ve been watching old episodes of America’s Test Kitchen recently and I caught the episode where they made this dish. It looked so delicious and easy so I looked it up in the 2008 Cook’s Illustrated Annual and decided to give it a go. Wow. We were so pleased with the results! What a fantastic, and easy, dish this was! I can’t wait to make this again. The prosciutto adhered perfectly so no toothpicks were needed at all. The chicken was super flavorful and tender. Yum.